Pinot Grigio

This burger was inspired by the delicious combination of shrimp scampi and Pinot Grigio, one of my favorite meals. Everything is better on a burger, so I set about recreating the flavors of garlicky, lemony shrimp scampi as a burger that will blow away your friends and family. The shrimp patty is held together with breadcrumbs made from garlic butter croutons, which work as a flavorful binder. Peppery arugula is dressed with lemon and olive oil for freshness. A lemon pesto aioli with a hint of Sutter Home Pinot Grigio makes a delicious sauce, and blistered heirloom tomatoes become sweet on the grill. The Parmesan crisp gives a great crunch, along with the garlic buttered and grilled buns. I think you will agree that this tiny burger packs a big flavor punch.

Ingredients:

Patties:

⅓ Cup garlic butter croutons

1 Lemon, zested

¼ Cup parsley, chopped

¾ Teaspoon salt

¼ Teaspoon pepper

2 Pounds raw shrimp, peeled and deveined, tail off

Aioli:

3 Tablespoons prepared pesto

⅓ Cup mayonnaise

1 Teaspoon fresh lemon juice

1 Clove garlic, minced

1 Tablespoon Sutter Home Pinot Grigio

Blistered Tomatoes:

10 Ounces cherry or grape tomatoes, (heirloom)

1 Tablespoon olive oil

¼ Teaspoon salt

⅛ Teaspoon pepper

Other Toppings:

2 Cups baby arugula, loosely packed

1 Tablespoon olive oil

1 Tablespoon lemon juice

¼ Teaspoon salt

⅛ Teaspoon pepper

3 Tablespoons salted butter, room temperature

1 Clove garlic, minced

12 Brioche slider buns

12 Parmesan crisps

Instructions:

Patties:

Preheat a gas grill to medium high heat

Prepare grill grates with non-stick spray and place an oiled, season cast iron sauté pan on one side of the grill to preheat